Pan Bagnat

1 can white tuna, drained, 6 oz
2 tablespoons each finely chopped red or green onion, celery, parsley roasted red pepper and pitted black olives (use all or some of the above, depending on what you have on hand
2 tablespoons mayonnaise
1 teaspoon lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
Freshly ground black pepper
1 baguette, hero loaf or 4 crust rolls, split lengthwise

In bowl, mix tuna, vegetables, mayonnaise, lemon juice, olive oil, salt and pepper to taste. Mix well.

Spread mixture evenly over bottom half of baguette. Cover with top portion and cut in half. Press down firmly on each piece, then wrap tightly in plastic wrap. Place in pan and cover with heavy weight. A foil wrapped brick works great for this. Refrigerate for 4 hours or overnight.

To serve as a sandwich, cut each baguette piece in half.

To serve as a canapé, cut each piece into 4 or 5 slices.

Prepworks by Progressive Ultimate 19-Piece Measuring Cup and Spoon Set

Salad Nicoise

1 tablespoon quality extra-virgin olive oil
2 tablespoon balsamic vinegar
1 clove garlic, minced
4 cups looseleaf lettuce, torn into pieces
1 cup string beans, steamed until just tender
1 ripe red tomato, cut into wedges
1 hard cooked egg, cut in 4 wedges
1 7-oz can albacore tuna, drained

Mix together the olive oil, vinegar and garlic in a small bowl. In a medium bowl, add half the dressing to the lettuce and toss to coat. Divide between two salad plates. Arrange the green beans, tomato, egg and tuna on the greens. Drizzle with the remaining dressing.

Nutritional Information:

Per serving:

271 calories
12 g total fat (2 g sat)
144 mg cholesterol
16 g carbohydrate
29 g protein
5 g fiber

Bumble Bee Solid White Albacore in water, 5 Ounce Tins (Pack of 24)

Tuna, Asparagus and Feta Salad

2 cups romaine lettuce torn into pieces
1 Roma tomato, cut into 8 pieces
1/2 cup steamed asparagus pieces
1/2 can (3 ounces) white albacore tuna, drained
1 oz. feta cheese, crumbled
1/2 tablespoon quality extra-virgin olive oil
1 tablespoon balsamic vinegar

Mix the romaine, tomato and asparagus. Add the tuna and feta cheese. Sprinkle with the olive oil and toss to coat. Add the balsamic vinegar and toss again.

Nutritional Information:

    Per serving:
    307 calories
    16 g total fat (6 g sat)
    62 mg cholesterol
    16 g carbohydrate
    32 g protein
    4 g fiber
    807 mg sodium

Prodyne Prodyne Acrylic Salad Bowl with Servers

Diabetic Mexican Tuna Salad

1 (6 ounce) can chunk light tuna in water, drained and flaked
1 green bell pepper, minced
2 scallions, minced
1/4 cup prepared green salsa
6 pimiento-stuffed green olives, chopped
2 tablespoons reduced-fat mayonnaise
1 tablespoon lime juice
1/2 teaspoon ground cumin
Freshly ground pepper to taste

Combine tuna, bell pepper, scallions, salsa, olives, mayonnaise, lime juice and cumin in a medium bowl. Mix with a fork. Season with pepper.

Nutritional Information Per Serving (about 1 cup each):

Calories: 192, Fat: 8 g, Cholesterol: 31 mg, Carbohydrate: 8 g, Protein: 23 g, Fiber: 2 g, Sodium: 841 mg

Diabetic Exchanges: 1 Vegetable, 3 Very Lean Meat, 1 Fat (Mono)

Top Rated Bellemain Stainless Steel Non-Slip Mixing Bowls with Lids, 4 Piece Set Includes 1 Qt., 1.5 Qt., 3 Qt. & 5 Qt.

Noodle Tuna Casserole

2 small onions, chopped
1 cup celery, chopped
2 cups water
2 cans cream of chicken soup, undiluted
2 (7 oz.) cans tuna, flaked
Salt & pepper
1 (12 oz.) pkg. med. noodles, cooked
6 slices American cheese

Cook noodles according to package directions.

Into 2 cups water cook onion and celery until tender. Add soup, salt and pepper and simmer.

Combine cooked noodles and tuna mixture into a 4 quart casserole. Top with cheese and bake at 350 until cheese melts.

Serves 6 to 8.

Corningware French White 4 Quart Oval Casserole W/ Glass Cover